Prog Chefs Unite!!!

Dean wrote: While americans insist on calling that tasteless yellow block of rubberised milk-solids "cheddar cheese"

The cheddar conspiracy strikes back!

Dean wrote: While americans insist on calling that tasteless yellow block of rubberised milk-solids "cheddar cheese" I shall call this wonderful creation a Caerphilly Cheese Steak

Why not, we even call imitation cheese.......cheese.

Never seen the appeal of flambéing Baked Alaska - all show and no substance and a waste of alcohol (even more so if it's Barcardi 151), but then it's a showy dish that requires little skill to pull-off so it can be quite a crowd-pleaser.

I made butter last night... I'd done it before years ago with my dad - we churned cream in a jam-jar by shaking it vigorously, which took ages, then last night on TV Mary Berry made some using a food mixer in a matter of minutes. Jaw-hitting-the-floor time. We had half a carton of double cream in the fridge so I tipped that into a bowl and over-whipped it with an electric hand whisk on full speed - within 30 seconds it all started to coagulate as the butterfat solids and buttermilk began to separate out, I turned the whisk down at this point as the buttermilk was splashing all over the worktop. The buttermilk was strained off using a sieve and the remaining butter solids rinsed in cold water and sieved again to remove all the water (you can use a cloth to squeeze the last of the water out) - repeat this until the water runs clear and what remains is pure butter. I added sea salt at this stage as I love salted butter.

One would think this thread would be booming with recipes involving pumpkin.

Edited by Guldbamsen - November 01 2013 at 11:08

It does. I've tried making this for one of my vegetarian friends, where I obviously left out the flæsk () It just misses some of the same depth of flavour as when you infuse a little meat into the dish. The other thing that really makes it work though is the chipotles. Usually pretty common in Ethnic shops and some supermarkets. They're basically canned smoked chilis preserved in oil, which makes the smoky note all the more intense. 

I've thought about getting some plants, but I smoke inside my apartment and like to keep the windows open. At this time of the year, a chilli plant would definitely suffer.

I generally leave that to the chickens, they're biologically more capable of making them than I am.

Guldbamsen wrote: I've thought about getting some plants, but I smoke inside my apartment and like to keep the windows open. At this time of the year, a chilli plant would definitely suffer. I do make my own chilli that I preserve in oil. So that I always have a little to spice things up with. I am well and truly hooked on that stuff. It's not that I overpower the food, but I just find so many meals that improve with chilli